I'll confess that I have been prowling the boards for a few days now looking for any postings on Hatch Chilies. I live in PA. I've always loved Mexican/Tex-Mex cooking, but when my daughter married into a semi-Mexican Family (Half Mexican, half German/Swiss), that ignited a real passion for the food. The past few days have been most difficult for me, what with reading about Veggo's green chile pork stew, and looking at chef chikklet's pictures of her chile rellenos. Youz guys (as we say in Philly) have fueled an OCCD (obsessive compulsive chile disorder) in me. YOU did this to me, so now your are responsible for helping me out.
When I google "Hatch Chili", I come up with any number of sources for mail order. Assuming that I cannot get them fresh in quantity here in PA , what is the best way to order them? If I go the frozen route, can I still use them to make an acceptable chile relleno? Also, I notice several varieties mentioned, like Big Jim. What is the best variety for a Hatch Chili virgin to start with? When should I mark my calendar for the 2009 crop?
Thanks in advance for your help, and my apologies if I'm bringing up something already discussed elsewhere.
Updated 1 year ago | 3
Updated 1 year ago | 2
Updated 1 year ago | 7
Updated 6 months ago | 11
Updated 1 year ago | 4